Pineapple, Sweet Potato and Chicken Bake

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Total Time
50mins
Prep
10 mins
Cook
40 mins

This is an old favourite. It's from the Golden Circle website. My mum also has it in an old cookbook from the 1960's. It's a very easy recipe-just 10 minutes prep and into the oven (the original stated 20 minutes). To make this recipe gluten free ensure the soy sauce is gluten free

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Ingredients

Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Drain pineapple and reserve the liquid.
  3. Combine the oil garlic, honey, soy sauce and the reserved pineapple juice - mix well to make a marinade.
  4. Use 1/2 of the marinade mix to marinate the chicken for 10 minutes.
  5. Toss the pineapple pieces, onion and the sweet potato with the remaining marinade and place it into a casserole dish. Bake 10 minutes until the potato begins to soften. Bake uncovered.
  6. Add the marinated chicken and the marinade, wine or water, 3/4 of the spring onions,mixed spice sesame seeds. Cook for a further 30 minutes until the chicken is cooked through and the ingredients have caramelised.Add extra wine or water if needed.
  7. Serve over a bed of rice or noodles and sprinkle with the remaining spring onion.